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Unpasteurised barley miso paste
A staple of Japanese cuisine
Miso is a staple of Japanese cuisine. Made from fermented soy and, in this case, barley, it is most often home-made by Japanese families, who then use it both to add flavour to food and as a digestive aid.
Composition : Water, soy beans, barley, sea salt, fermenting agent : Aspergillus Oryzae
Producer : Celnat
See all the products of "Celnat"
Origin : Saint Germain Laprade (France)
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